Eating wild Alaskan cod provides you with a lean source of protein and omega-3 fatty acids, which are essential for maintaining your health. Wild Alaskan cod is caught in the cold waters of the Pacific ocean as opposed to farm-raised cod, which is kept in enclosures. The American Heart Association notes that eating fish two times a week may lower your risk of developing heart disease.

Wild Fish vs. Farmed Fish

Cod labeled as "wild" or "wild caught" was trapped in the open ocean where it swam freely and searched for food in its natural habitat. A farmed fish, on the other hand, has spent its entire life until harvest in an enclosed pen or trough. Due to the close quarters they live in, farmed cod may get sick and be treated with antibiotics or other medications to stop the spread of disease, according to an article published in "Veterinary Research" in March of 2011. Farmed fish must also be fed because they can't leave their enclosure to search for food. Their feed consists of a blend of plants, grains and fishmeal, which may be contaminated with traces of pesticides and herbicides from agricultural practices. Scientific research indicates some aspects of farmed fish are detrimental to your health and the environment. According to an article published in "Scientific American" in June 2011, farm-raised fish have more toxins than wild-caught fish.

Omega-3 Fatty Acids

Eating Alaskan cod provides you with a good source of omega-3 fatty acids. According to Tufts University, cold water fish, such as cod from Alaska, are the best source of omega-3 fatty acids. A 4-ounce portion of cod gives you about 0.6 grams of omega-3s, and you need 7 to 11 grams per week, according to Tufts. These fats are essential for maintaining your overall health, and your body is unable to make them. Getting an adequate amount of omega-3s may even reduce your risk of developing cancer, heart disease, arthritis, diabetes and depression.

High in Protein

All cod, Alaskan or not, is an excellent source of protein that is both low in calories and low in fat. Eating 3 ounces of cooked cod gives you 16 grams of protein, only 72 calories and less than 1 grams of fat, according the U.S. Department of Agriculture. It's also a complete protein, meaning it contains all the essential amino acids your body needs but is unable to make. Getting an adequate amount of protein in your diet helps maintain the health of your muscles, bones and skin.

Consuming Wild Cod

Cod is a mild-flavored, white, flaky fish perfect for grilling, baking or breading. It works well in fish tacos or in classic fish and chips recipes. You can make hearty soup with cod such as a seafood chowder or a tomato-based cioppino. The flavor of cod also pairs well with garlic, chives and lemon juice. Cod is moderately high in methyl mercury, which comes from ocean waters and can be toxic in large amounts. Women who are pregnant or may become pregnant and young children should limit their fish intake to 12 ounces per week, according to the U.S. Food and Drug Administration.

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About the Author

Erica Kannall is a registered dietitian and certified health/fitness specialist with the American College of Sports Medicine. She has worked in clinical nutrition, community health, fitness, health coaching, counseling and food service. She holds a Bachelor of Science in clinical dietetics and nutrition from the University of Pittsburgh.